Mix Veg Pakora Recipe

Wash and cut

Wash all vegetables. Thinly slice the onion and potato (or cut into matchsticks). Cut cauliflower into small florets, julienne the carrot and bell pepper, and roughly chop spinach if using. Pat vegetables dry with a kitchen towel or paper towels to remove surface moisture — this helps the batter cling and reduces splatter during frying.

Combine vegetables in a large bowl and toss lightly so they are ready to be mixed with the batter.

Mix dry ingredients

In a medium bowl, whisk together the chickpea flour, rice flour, turmeric, red chili powder, garam masala, ajwain (or cumin seeds), and salt until evenly combined.

Add aromatics

Stir in the chopped coriander, chopped green chilies, grated ginger, and lemon juice (if using).

Slowly add about 3/4 cup of water while stirring to form a thick, coating batter. The batter should be thick enough to cling to the vegetables (similar to pancake batter but slightly thicker). If needed, add the remaining water a little at a time. If using baking soda, sprinkle it on and fold in just before frying to keep it aerated.

Add the prepared vegetables to the batter bowl. Using a spatula or spoon, fold gently until all vegetable pieces are evenly coated with batter. Let the mixture rest for 5–8 minutes so the flours hydrate and the flavors meld. If the batter becomes too thick, adjust with 1–2 teaspoons of water.

Pour oil into a deep, heavy-bottomed pan or kadhai to a depth of about 2–3 inches and heat over medium-high heat. Heat until the oil reaches about 180°C (350°F) or when a small drop of batter sizzles and rises to the surface steadily. If you don't have a thermometer, test by dropping a small bit of batter: it should brown in about 30–40 seconds.

Frying technique

Using two spoons or your fingers (wet to prevent sticking), drop small portions (roughly tablespoon-sized or slightly larger for cluster-style pakoras) of the vegetable-batter mixture into the hot oil. Do not overcrowd the pan — fry in batches to maintain oil temperature.

Fry, turning occasionally, until pakoras are golden brown and crisp on all sides, about 3–5 minutes per batch depending on size. Adjust heat as needed so they cook through without burning. Use a slotted spoon to remove pakoras and transfer to a plate lined with paper towels to drain excess oil.

If using baking soda, add it just before you start frying the first batch to maximize the puff.

Sprinkle pakoras lightly with chaat masala if desired and serve hot with lemon wedges alongside chutneys (mint chutney or tamarind chutney) or ketchup.